An elegant, autumnal Sidecar riff that highlights the flavor of peak-season pear 🍐 The fruit and oak notes in the Cognac and white wine notes in the vermouth provide flavors that complement the juicy pear notes in the muddled fruit and eau de vie. Licor 43 and cinnamon syrup provide some subtle complementary flavors while the fresh lemon juice adds a bit of zip and the Campbelltown Scotch adds subtle hints of baked pear, honey, and very subtle peat. Delightful! Muddle 1/4 of cubed, ripe pear (Bartlett, Warren, D’Anjou) in .25 oz Cinnamon Bark Syrup (3-4 cinnamon sticks cracked and toasted until fragrant, add 1/2 C each granulated sugar and water; stir until dissolved and near boil; step heat down to low and simmer 5 min before straining) Add: 1 oz Cognac (VSOP, an aged armagnac would probably also be nice as a sub) .5 oz Pear Eau de Vie (St George makes my favorite, but Clear Creek is also nice) .75 oz Fresh Lemon Juice .5 oz Blanc/Bianco Vermouth (Dolin, Carpano, Bordiga) .25 oz Vanilla Liqueur or Syrup (Giffard or Licor 43 for the former) Tsp Campbelltown Single Malt Scotch (Springbank 10 or 12, Kilkerran) Shake with ice and double strain into a chilled coupe. Garnish with a slice of pear